Cilantro Lime Quinoa Recipes

CILANTRO LIME QUINOA

Steps:

• First rinse and drain your quinoa using a mesh strainer or sieve.
• Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
• Next add your water, set burner to high, and bring to a boil.
• Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
• Add chopped cilantro, lime juice, lime zest and oil and season with a pinch of salt and pepper.
• Toss to combine and taste.
• Add any extra cilantro, lime, or seasoning that your heart desires and dig in!
• Leftovers taste great and can be stored in the fridge for up to four days.
• The quinoa will soak up the lime and oil so, to amp up the flavor, add a little extra dressing the next day and you're good to go! A scoop or two makes a fabulous salad topper or a flavor-filled base for a yummy burrito bowl! I seriously can't get enough of this stuff!

CILANTRO LIME QUINOA

Steps:

• Add the quinoa, water, garlic, and lime zest to a pot. Bring to a boil and stir. Cover and reduce heat to low. Cook for 15 minutes and turn off the heat. Let sit covered for 5 minutes.
• Open and fluff and a fork. Stir in the cilantro and lime juice. Season with salt and pepper.

CILANTRO LIME QUINOA SALAD RECIPE

Steps:

• Rinse quinoa under water.
• In a small saucepan add quinoa and vegetable broth. Cook quinoa to according to package instructions, until light and fluffy.
• Stir in lime juice, cilantro and olive oil. Serve immediately.

CILANTRO-LIME QUINOA BOWL WITH BLACKENED TILAPIA

Steps:

• Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a bowl. Rub about 1 tablespoon of the mixture on each side of both tilapia fillets, making sure to use up all the seasoning. Let fillets sit while preparing the quinoa, about 15 minutes.
• Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt.
• Heat oil in a pan over medium-high heat. Cook tilapia fillets until fish flakes easily with a fork, 2 to 3 minutes per side.
• Arrange romaine lettuce and spinach over 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over the bowls. Top with avocado and pepitas. Serve each portion with a lime wedge.

CILANTRO LIME QUINOA

Steps:

• In a saucepan, saute the shallot and garlic in a little bit of olive oil until translucent.
• Add the quinoa and broth and bring to a boil. Once boiling, reduce heat, cover and cook for 15 minutes until broth is absorbed. Stir in pepper to taste, lime juice, butter, and cilantro.
• Add the beans to the quinoa and stir until heated through.